made the pokē that @kentkb showed us earlier using local blackfin tuna. thanks, kent, for the heads up on that mix from Nōh! i can’t find the ogo sesweed anywhere around here. made these as little one or two bite morsels:
I’m on a roll with that channel’s potato recipes.
Toppings: tomatoes and some pasta sauce, red and green peppers, onions, and cooked chicken. Some herb de province.
Good, but once again the yellow potatoes remained softer even without boiling. Picking up a slice by hand, like in the video wouldn’t have worked. I’ll have to try one of the recipes again with white potatoes.
I had leftover potato, but I’ll fry it up for breakfast.
I’ve never heard of the strange phenomenon: you say “leftover potato”…what is that?
Just tried this recipe. Sitting cooling now haven’t tried it yet 
It’s almost as easy as doing a loaf in the bread machine, but not quite. Takes longer though with 24-48 hour rise in the fridge.
For anyone with a sucky scale like me, I did some math with the King Arthur site and ,the salt is 1/2 tablespoon + 1/8 teaspoon and the active dry yeast is 1/2 tablespoon + 1/8 teaspoon as well.
Cold ferment works well with pizza crust too, if time is not an issue.
Not too many things better than that. I have had for breakfast many times.
I’m an omnivore, but have been looking for some vegan substitutions to incorporate into my diet here and there.
I made this yesterday
And it’s SO good! The spice levels seemed a little skimpy, so I used heaping versions of everything and 2 garlic cloves instead of one, and it came out great. And thicker than the store bought kind, which I find can be a bit watery if using as a dip/spread.
It was so easy, just tossed everything into the BlendTech, hit the “sauces/dips” button, and voila.
Ever wonder what’s in Bay Seasoning?

Some of McCormick’s Old Bay product line. / McCormick & Company
Dig a little further into archives and you’ll find a comprehensive portrait of what may have been in the original Old Bay blend. In 1945, Brunn filed a trademark application for the phrase Old Bay as a seasoning “for meat, sea food, and other food products.” Also listed in the filing are a whopping 39 ingredients that comprise Old Bay itself, from mixed pickle spice to ground marjoram:
• Ground allspice
• Whole allspice
• Bay leaves
• Mixed pickle spice
• Celery salt
• Onion powder
• Ground sage
• Celery seed
• Ground mace
• Paprika
• Ground thyme
• Ground black pepper
• Cayenne pepper
• Garlic salt
• Ground red pepper
• Ground mustard
• Onion salt
• Mustard seed
• Curry powder
• Ground turmeric
• Ground white pepper
• Ground marjoram
• Garlic powder
• Cardamom
• Chili powder
• Whole black pepper
• Poppy seed
• Dry parsley
• Onion flakes
• Garlic flakes
• Cumin seed
• Caraway seed
• Ground cloves
• Whole cloves
• Whole cinnamon
• Ground cinnamon
• Whole nutmeg
• Ground nutmeg
• Ground ginger
so… it’s everything? 
That’s just silly.
Yum! And a minor mecker.
Inspired by this recipe:
Yum:
I made a watermelon, blue cheese, toasted pecan salad for lunch and switched up the balsamic vinaigrette for a drizzle or balsamic reduction.
Highly recommend.
Mecker:
Those balsamic reduction recipes are right up there with the caramelized-onion recipes in terms of inaccuracy. In what world would 1C of balsamic be reduced by 1/2 to 2/3rds in a total of 12 minutes by following the instructions to “bring it to a boil, then simmer.” 
After 30 minutes total, I feel good about it for a refrigerated thing, but it only reduced by about 1/4. Made me wonder if these recipes are tested at below-sea-level sites at - 2% humidity.
Mecker over, salad is amazing, I’d have added some fresh basil or mint, but it’s raining and I didn’t want to melt going to gather it from the garden. 
Learned a new word today!
Mecker (German) = grumble (English)
So, basically a kvetch!
i had to look it up, too.
I love watermelon served this way. And it also reminds me to look up a recipe for pickled watermelon rind.
A great memory from childhood. 
Oops! It’s one of those German words that just seems like it should be available to us English speakers. I feel it really embodies the emotion better than our English terms, you know?
Another one is “doch!” And also, “stimmt!” We don’t have comparable corollaries.
Back to food: @kentkb thanks for reminding me about pickled watermelon rind, I’d forgotten about that but now have a bunch of rind to save from the compost bin.
A mysterious [OBJ]!
The headline is a bit click-baiting, the article is well reasoned. I was at first afraid Adam Gopnick had fallen down some rabbit hole and was reassured early in the essay that he has not.
